Sugar-Free Pavlova with Berries and Cream

Ouadie Rhabbouron

Ingredients

  • 2 large egg whites
  • ¼ tsp cream of tartar (or 1 tsp apple cider vinegar)
  • ¼ cup powdered Allulose (40g / 1.4 oz)
  • 1 cup heavy whipping cream (240ml / 8 fl oz)
  • 1 tsp sugar-free vanilla extract
  • 2 tbsp powdered Allulose (or preferred low-carb sweetener, 20g / 0.7 oz)
  • 1 cup fresh berries (strawberries, raspberries, blackberries, blueberries, 140g / 5 oz)

Instructions

Step 1: Prepare the Meringue

  1. Separate the eggs, placing the  whites into a clean, dry mixing bowl. (Save the yolks for Garlic Mayonnaise or Lemon Curd!)
  2. Using a mixer, beat the  egg whites on medium-low speed for about 2 minutes until foamy.
  3. Add the cream of tartar (or apple cider vinegar) and continue beating.
  4. Slowly add the powdered Allulose, one tablespoon at a time, while continuing to beat.
  5. Whip until stiff peaks form—the  meringue should be glossy and hold its shape.
    • Tip: Allulose is best for this recipe since it caramelizes without an aftertaste and doesn’t crystallize when chilled.

Step 2: Shape and Cook the Pavlova

  1. Line your air fryer with parchment paper (round cake parchment works best).
  2. Spoon the meringue mixture onto the parchment, forming a round shape while leaving a 1-inch (2.5 cm) gap from the sides.
  3. Use a spoon or spatula to create a nest in the center, building up the edges to hold the whipped cream and berries later.
  4. Set the air fryer to 120°C (250°F) and cook for 40 minutes, checking occasionally. (If using an oven, refer to standard baking instructions.)
  5. Once done, open the air fryer and allow it to cool completely before removing.

Step 3: Assemble and Serve

  1. In a bowl, whip the heavy cream with 2 tbsp Allulose and vanilla extract until fluffy.
  2. Spoon the whipped cream onto the cooled meringue.
  3. Top with fresh berries and garnish with mint if desired.
  4. Slice and serve immediately, or refrigerate for up to 1 day. (For best texture, assemble just before serving.)
    • Tip: Store the baked meringue in an airtight container in the fridge for up to 3 days.

Nutrition (Per Serving)

  • Calories: 250 kcal
  • Net Carbs: 4.7g
  • Total Carbs: 6.1g
  • Protein: 3.3g
  • Fat: 23g
  • Saturated Fat: 14.5g
  • Fiber: 1.4g
  • Sugar: 3.5g
  • Sodium: 51mg
  • Magnesium: 11mg
  • Potassium: 130mg

Enjoy this light, keto-friendly Pavlova, perfect for any occasion! 🍓

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